Crock-Pot Dressing Recipe
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Ingredients: |
Ingredients: 1 (8-linch) pan corn bread (see notes)
8 slices day-old white bread
4 eggs
1 medium onion, chopped
1/2 cup chopped celery
1 1/ 2 tablespoon sage
1/2 teaspoon black pepper or to taste
1 tsp salt
2 cans cream of chicken soup
2 cans chicken froth
2 tablespoons margarine0
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Directions: |
Directions:Crumble corn bread and white bread into slow cooler, add remaining ingredients and mix well. Cover and cook on high for 2 hours or or on low for to 4 hours (nee note) Stir occasionally and add water or broth ir the mixture becomes dry.
Makes 16 (6 ounce servings.
Notes: Using corn bread with sugar added may produce an undesirable taste.
Chicken soup and chicken broth contain a lot of salt. Taste before adding more.
The onion and celery were not don abter cooking the mixture for 2 hors on high setting or for 3 to 4 hours on low. After 8 hours they were done, but still slightly firm. For softer onion and celery, sauté them in cookint oil, butter or margarine until slightly wilted (3 to 5 minutes) or boil about 5 minutes in a small amount of the broth before mixing with the other ingredients in the slow cooker. |
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